Ingredients:

• 8 – Brinjals
• 1 – Onion
• 1 cup – Tamarind pulp
• A few – Curry leaves
• A few sprigs – coriander
• Salt to taste
• 1 tbsp – Jaggery
• A pinch – Turmeric powder
• 2 tbsp – oil
• 1 tsp – Mustard Seeds
• For the curry powder:
• 2 tbsp – Coriander seeds
• 6 – Red Chillies
• 1 tbsp – Channa dal
• 4 – Cloves
• A small piece – Cinnamon

Method:

1. Heat a spoon of oil and roast all the ingredients of the curry powder until they turn brown. Cool and grind to a powder.
2. Heat oil in a kadai, and fry the chopped brinjals till partly done and keep aside.
3. Fry onions in the same oil and when they have turned golden brown, add the brinjals, salt, turmeric powder, ground curry powder, curry leaves, jaggery and tamarind pulp.
4. Cook covered for about 8-10 minutes, until the entire mixture thickens to a semi-solid consistency and brinjals are fully cooked.
5. Heat oil in a small pan and splutter mustard seeds.
6. Add this to the curry and mix.
7. Garnish with finely chopped coriander leaves.

Recipe courtesy of Subashini Karthik